Machali Ke Tikke Fish Fillets Marinated In Yogurt Nuts And Spices Grilled On The Barbecue Recipes

Steps:

• Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
• Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
• TO BARBECUE: Cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side for the whole fish, or 3-4 mins for the tuna steaks. Cooking time will depend on how hot your barbecue is when you start.

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

Steps:

• Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.
• Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.
• Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.